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AssigneeN.V. Nutricia
InventorsMarcel Minor, Suzanne Van Steenis, Hilde Ruis
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Heat-treated liquid enteral nutritional composition with a low monovalent metal ion content are provided that contain micellar casein and optionally caseinate, and in which the total amount of monovalent metal ions is less than 25 mg/g of protein. Also, heat-treated liquid enteral nutritional compositions are disclosed comprising 10 to 20 g of protein per 100 ml of the composition, in which all or a major part of said protein comprises micellar casein. Also, a method is disclosed for producing the composition according to the invention, comprising a step wherein an aqueous protein solution in which all or a major part of said protein comprises micellar casein, is subjected to an evaporation step.
A heat-treated liquid enteral nutritional composition obtainable by (i) providing a liquid enteral nutritional composition comprising (a) 10 to 20 g of protein per 100 ml of the composition, (b) less than or equal to 10 weight % of the protein comprising whey protein, and (c) between 170 and 600 mg calcium per 100 ml of the composition, in which at least 70 weight % of the protein comprises micellar casein, the total amount of monovalent metal ions in the composition is less than 25 mg/g of protein, and (ii) subjecting the liquid enteral nutritional composition to heat treatment, wherein the viscosity of the heat-treated composition is lower than 200 mPa·s as measured at a shear rate of 100 s−1 at 20° C. using a rotational viscosity meter using a cone/plate geometry.
A heat-treated semi-solid enteral nutritional composition obtainable by (i) providing an enteral nutritional composition comprising 10 to 20 g of protein per 100 ml of the composition comprising less than or equal to 10 weight % of the protein comprising whey protein, between 170 and 600 mg calcium per 100 ml of the composition and a thickener or gelling agent, in which at least 70 weight % of the protein comprises micellar casein, and in which the total amount of monovalent metal ions in the composition is less than 25 mg/g of protein, and (ii) subjecting the semi-solid enteral nutritional composition to heat treatment.
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